Pre heat oven to 375.
Cut you squash in half long ways. Scoop out all the seeds and strings like you would a pumpkin. Lay open side down on a cookie sheet. Cook for 45 minutes.

2

While this is cooking place your butter (2T) in a skillet along with the onion, tomato sauce and garlic. Once the onion is soft place your spinach into this and mix well letting the spinach wilt down.

3

Once your squash is out of the oven scrape out each bowl into your 9x13 pan. Pour your tomato mixture over your squash stirring to combine. Top this with 1.5 cups of your mozzarella. Bake until cheese is melted.

4

While your cheese is melting place your frozen chicken into skillet with butter (1T) until heated through. Breaking up the strips to bite size pieces. Pour the strips over the top of your casserole and top with remaining cheese. Sprinkle with Parmesan cheese, parsley for flare and bake until melted.